Bloody Mary oysters

A dry sherry cocktail is the perfect accompaniment to these punchy oysters by Matt Tebbutt
By Matt Tebbutt
Bloody Mary oysters
  • Rating:
  • Serves: 2
  • Prep Time: 15 minutes
  • Effort: easy


  • 150 ml tomato juice
  • dash tabasco
  • dash Worcestershire sauce
  • dash vodka
  • 6 rock oysters, opened, juices reserved
  • splash of fino sherry
  • pinch celery salt
  • chervil, to garnish


1. Combine the tomato juice, Tabasco sauce, Worcestershire sauce and vodka in a small jug, adding more or less of each ingredient to your taste.

2. Gently loosen the oysters from the shells. Lay the opened oysters onto a platter, stabilising with a layer of salt underneath if necessary. Pour a little of the Bloody Mary mixture over each oyster and add a drop or two of sherry to each. Top with a sprinkling of celery salt onto each.

3. Garnish the oysters with chervil. Best served with a dry sherry cocktail alongside.

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